Vegetable Ghiveci

Wash the eggplant, zucchini, potatoes, carrots, onion and bell pepper, then cut them: dice the potatoes and eggplant into roughly 2 cm cubes, slice the zucchini into half-moons, cut the carrots into rounds, slice the onion into half-moons, and cut the pepper into strips. Finely chop the garlic.

Heat the olive oil over medium heat in a large heatproof pot or deep skillet. Add the onion, carrots and a pinch of salt, and sauté for 4–5 minutes until the onion turns translucent.

Add the garlic and cook for 30 seconds, then add the bell pepper and potatoes. Stir and sauté for another 5 minutes.

Add the eggplant and zucchini, stir, and cook for 8–10 minutes so the vegetables lightly brown but don't soften completely.

Stir in the tomato paste, paprika and thyme, and warm through for 1 minute, then add the canned tomatoes, water, bay leaf, the remaining salt and black pepper. Bring to a boil.

Cover the pot with a lid and simmer over low heat for 15 minutes, stirring gently from time to time.

Transfer the covered pot to an oven preheated to 180°C and bake for 35–40 minutes, until the potatoes are tender and the sauce has thickened.

Remove the bay leaf, taste, and add more salt or black pepper if needed. Serve the ghiveci hot with bread or mamaliga.